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New American Restaurant & Bar by Award-Winning Chef David Dunlap. Enjoy a friendly atmosphere with indoor & outdoor seating, and local, hyper-seasonal VA ingredients. Chef Dunlap was previously the Executive Sous Chef at The Inn at Little Washington and the Corp. Exec. Chef of Quirk Hotels (Quirk RVA & Quirk CVille). He was named 1 of the 32 Restaurant Stars on the Rise by FSRMagazine, Rising Star Chef of the Year by Two Roads Hospitality Worldwide, and won Best Dishes at Broad Appetit 4 years in a row. MCK just won 2021 Dine Like a Local Award by The Scout Guide for Best Restaurant for Dinner. We also offer Wine Dinners, Private Dining and Event Space. Local, family-owned business by Chef and his wife.
Address and Contact Information
Address: 11501 Busy St, North Chesterfield, VA 23236
Phone: (804) 893-3562
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Order and Reservations
Reservations: midlothianchefskitchen.comopentable.com
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Midlothian Chef’s Kitchen
New American restaurant by award-winning chef in North Chesterfield. Full service restaurant and bar plus special events and prepared food.
Menus – Midlothian Chef’s Kitchen
New American restaurant by award-winning chef in North Chesterfield. Full … He celebrated three years at Ashby Inn in Paris, Virginia and from there …
Dinner Menu – Midlothian Chef’s Kitchen
New American restaurant by award-winning chef in North Chesterfield. Full … Midlothian Chef’s Kitchen Menu. Phone: 804-893-3562. Email: info …
Reviews
mabi377
Food was good, but nothing to bring me back again. Menu choices were very limited. Portions were small and prices high:
-Dumpling app $12 for 3 dumplings… average taste, served with a good broth (72 hour broth, we were told).
-Pasta Carbonara $28… ~ 1/8 pound serving, good flavor, but very small portion. May have been house-made pasta.
-Pork Chop $33 (1 double-cut chop) was a fair portion… my guest liked it.
-$14-$15 each for very small desserts… which were good, but very small.
-Just water to drink.
Server was very friendly and attentive. Host was very friendly.
So, if you want to spend $50-$60 per person (without drinks), have a limited menu and probably be hungry an hour later (definitely, for guys), give it a try.
… more-Dumpling app $12 for 3 dumplings… average taste, served with a good broth (72 hour broth, we were told).
-Pasta Carbonara $28… ~ 1/8 pound serving, good flavor, but very small portion. May have been house-made pasta.
-Pork Chop $33 (1 double-cut chop) was a fair portion… my guest liked it.
-$14-$15 each for very small desserts… which were good, but very small.
-Just water to drink.
Server was very friendly and attentive. Host was very friendly.
So, if you want to spend $50-$60 per person (without drinks), have a limited menu and probably be hungry an hour later (definitely, for guys), give it a try.
J Tom (HermitJay)
Had a pretty good experience overall. Not a ton of parking but fortunately I went mid week, so that wasn’t an issue. They have their own lot and not just street parking which is always a plus.
I had a reservation, but I’m not sure if it’s reservation only. I’d get one to be safe. The service was excellent. Waiter was attentive but not annoying. Establishment is well kept with nice lighting that wasn’t too dim.
The food was very good. Well prepared. Really what you’d expect for a high end experience although perhaps a bit more affordable than I anticipated. It’s, not cheap but I was pleasantly surprised knowing that going in. I had the salmon Tartere as an appetizer which was delicious even if a pretty small portion. I also had the roasted chicken breast which was very good. Very tender but not undercooked. Reccommeded.
… moreI had a reservation, but I’m not sure if it’s reservation only. I’d get one to be safe. The service was excellent. Waiter was attentive but not annoying. Establishment is well kept with nice lighting that wasn’t too dim.
The food was very good. Well prepared. Really what you’d expect for a high end experience although perhaps a bit more affordable than I anticipated. It’s, not cheap but I was pleasantly surprised knowing that going in. I had the salmon Tartere as an appetizer which was delicious even if a pretty small portion. I also had the roasted chicken breast which was very good. Very tender but not undercooked. Reccommeded.
Charne Ellis
This place hosted a business talk for a small group I was apart of. There is a very private room on one side of the building and you cannot hear any other guests at all. The lighting was excellent in the room along with the acoustics. The charcuterie board is AMAZING. Like seriously so full of flavor and I didn’t even know what I was eating, nor did it matter to me. The salad I ate was flavorful as well. Now, here’s where the star is taken off. The filet mignon is horrible. And I mean the cook of it. It’s cooked as if I’m eating meatloaf or something. It completely tasted mushy, and if you read the other reviews, people are saying the same thing. The sides that went with the meatloaf, I mean filet, were good though. Also, there’s some minty pound cake that is green and that also tasted off putting. BUT, that’s my fault. I was being adventurous, and everything about this pound cake and its ingredients are listed on the menu, so I took a gamble. I did want to highlight the server we had was amazing and attentive to detail but idk his name. Cocktails are great as well. I just would not ever eat the steak or that pound cake again, but I definitely would go back to try something else, perhaps the fish or chicken.
… moreRandy E
Great way to celebrate end of the school year. Food was delicious. A touch small for my appetite, but all-in-all it was a very memorable eating experience. Desserts were ALL great! (TIP for desserts: be sure to take a sip of coffee between bites if you try multiple desserts )
… moreAmy Sanford
Second time eating here. Its good, just not great. Creative menu, service was average, nothing outstanding. We had the salmon, the rockfish and the pork chops. Both fish dishes were just a little over the top. Porkchops were the best of the 3. Nice atmosphere.
… moreFred B
Dining at Midlothian Chef’s Kitchen is a culinary journey well worth taking. From the moment we entered, the service was impeccable, setting the stage for a memorable evening. The ambiance of the restaurant, with its cozy yet elegant decor, made us feel welcomed and comfortable.Our dining experience kicked off with an array of appetizers, among which the beet salad was a standout. It was a vibrant dish both in color and flavor, showcasing the freshness of the ingredients. The other appetizers did not disappoint either, each presenting a unique taste and a hint of the chef’s creativity.The main courses were a testament to the kitchen’s prowess. The filet mignon was cooked to perfection, tender and juicy, with each bite melting in the mouth. The pasta dish we ordered was a delightful surprise, balancing flavors and textures with skill. As for the rockfish, it was nothing short of spectacular, offering a delicate taste of the sea that was both refined and satisfying.Midlothian Chef’s Kitchen truly excels in bringing together great service, a warm atmosphere, and exquisite dishes. Each course was thoughtfully prepared, beautifully presented, and delivered with a level of service that made us feel truly special. It’s a place where the passion for food and hospitality merges, creating an unforgettable dining experience. Whether you’re a local or just passing through, this restaurant is a gem that promises not to disappoint.
… moreLaurie Goss
Our first visit was a birthday celebration. Jacob, our waiter, was terrific. His recommendations were spot on – the food was delicious! Pork and shrimp dumplings and an amazing chestnut bisque were our first course. Both were outstanding – so very flavorful. My husband and I both had the pork chop and loved it. It was so moist and the accompanying polenta with slaw were excellent. The carrot cake for dessert took our breath away – unique, moist, heavenly. The service was excellent and the staff were clearly proud of the product. Congratulations, Chef – a beautiful dinner! We’ll be back!
… moreSummer Valentine-Pinon
Foodie review: I had a LOT of recommendations for this place so we finally tried it. I will start with the bad, because this is the chronological order of our experience.
Interior design leaves much to be desired. Literally looks like you are eating in someone’s half-done home dining room, but just with a lot of people crammed in together that you could barely get by the chairs. My husband and I are pretty gracious but the word we used at the time was tacky and very obviously diy. And not in the quirky rva way.
Service took quite a while. About 10 minutes to bring the wrong water (asked for sparkling, got still, but we left it alone), 30 mins to get our cocktails, then finally got our dinner order in and that came out at a regular speed. Bread was great, butter was deliciously sweet. I literally slathered that on to an unhealthy amount. Our server was lovely. Very helpful and kind, collected empty dishes immediately, etc. Just took a while for a not too packed restaurant.
Cocktails/mocktails tasted great.
Food was either great or just fine depending on the dish.
Appetizers: Steak tartare was wonderfully smokey, but that is about all I could say about it. I was missing some salt or lemon to bring out the rest of the flavor so it was mildly disappointing compared to others we have had (but we have also had some pretty great tartare).
The buratta dish was also a let down. The nuts tasted stale, the fruit tasted not fresh, but that may have been the nuts affecting things.
BUT then we got to the beautiful, amazing, bowl-lick-worthy, star-of-the-show, Chestnut Bisque. 10/10. I would go to this restaurant despite everything else just for this soup.
For entrees we got the chicken with ricotta ravioli (which means ONE singular ravioli). The taste was fine, and the portions werent bad after we had so much in appetizers already. The chicken was VERY moist. We were impressed with how well it was cooked while still holding flavor and moisture. Well done!
Then we also got the carbonara with poached egg which was my second fave after the bisque. I am very particular about bacon flavor being too overpowering and this was the perfect amount. Flavor was balanced, texture was velvety, portion was perfect. I initially wished I had one more poached egg, but didnt miss it after I dug in some more.
Those three dishes definitely redeemed the rest so I get why people recommend it if you catch them on a better night and pick the right combination of items from the menu. I would give it another try at some point and assume we caught them on an off day (except for the decor. That is a choice…)
… moreInterior design leaves much to be desired. Literally looks like you are eating in someone’s half-done home dining room, but just with a lot of people crammed in together that you could barely get by the chairs. My husband and I are pretty gracious but the word we used at the time was tacky and very obviously diy. And not in the quirky rva way.
Service took quite a while. About 10 minutes to bring the wrong water (asked for sparkling, got still, but we left it alone), 30 mins to get our cocktails, then finally got our dinner order in and that came out at a regular speed. Bread was great, butter was deliciously sweet. I literally slathered that on to an unhealthy amount. Our server was lovely. Very helpful and kind, collected empty dishes immediately, etc. Just took a while for a not too packed restaurant.
Cocktails/mocktails tasted great.
Food was either great or just fine depending on the dish.
Appetizers: Steak tartare was wonderfully smokey, but that is about all I could say about it. I was missing some salt or lemon to bring out the rest of the flavor so it was mildly disappointing compared to others we have had (but we have also had some pretty great tartare).
The buratta dish was also a let down. The nuts tasted stale, the fruit tasted not fresh, but that may have been the nuts affecting things.
BUT then we got to the beautiful, amazing, bowl-lick-worthy, star-of-the-show, Chestnut Bisque. 10/10. I would go to this restaurant despite everything else just for this soup.
For entrees we got the chicken with ricotta ravioli (which means ONE singular ravioli). The taste was fine, and the portions werent bad after we had so much in appetizers already. The chicken was VERY moist. We were impressed with how well it was cooked while still holding flavor and moisture. Well done!
Then we also got the carbonara with poached egg which was my second fave after the bisque. I am very particular about bacon flavor being too overpowering and this was the perfect amount. Flavor was balanced, texture was velvety, portion was perfect. I initially wished I had one more poached egg, but didnt miss it after I dug in some more.
Those three dishes definitely redeemed the rest so I get why people recommend it if you catch them on a better night and pick the right combination of items from the menu. I would give it another try at some point and assume we caught them on an off day (except for the decor. That is a choice…)
Joel Hendelman
I’ve been to this restaurant about 5 times for wine and dinner tastings and it is ABSOLUTELY one of the rarest finds in metro Richmond area. The experience is awesome and the food is paired to the wine, not the wine paired to the food….there is a difference and Chef Dave does a phenomenal job!!
… moreBen Evans
Stopped by with some friends to have brunch here the other day. Atmosphere was inviting and fresh. The staff was attentive and great to offer suggestions for the meal. For the brunch, all of the food was fresh and very flavorful. Keri’s sampler board offered a wide variety of their brunch selections. My personal favorite within this palate was the chicken and waffles. Would definitely come here again to try out their dinner selection.
… more